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Gooseberry and Pineapple Jam

4 quarts gooseberries I large pineapple I 1½ cups sugar to each 2 cups fruit Remove the stems and calyx ends of the gooseberries; pare the pineapple and remove the eyes, then chop or grate the flesh. Put the sugar into the saucepan with just enough water to melt it, - between one and two cups; as soon as it boils, add the fruit and let cook until thick, stirring often. Or cook the pineapple in the water about fifteen minutes, then add the gooseberries and sugar, and cook until thick. Strawberries may replace the gooseberries, but no water should be used.